Mexican Cauliflower Rice – Keto and Low Carb
Cauliflower rice gets a boost of flavor with a Mexican flair! This easy to make Low Carb side dish can be served in under 15 minutes
- 1 large head of cauliflower
- 1/3 cup onion minced
- 1/3 cup diced cherry tomatoes
- 1 clove garlic minced
- 1/4 cup jalapeño pepper (ribs/seeds removed) minced
- 1 tablespoon tomato paste
- 1 tablespoon smoked paprika
- 1/2 teaspoon ground cumin
- juice and zest of 1 lime
- 1/4 cup grass-fed butter divided
- 3 tablespoons fresh cilantro chopped
- 2 teaspoons olive oil
- salt to taste
Take a medium head of cauliflower, wash and cut into florets. Using a food processor or large grater, rice the cauliflower and set aside.
In a large skillet over medium heat, add in half of the butter and olive oil, then sauté the onions and jalapeño pepper for a few minutes. Add in the garlic and continue to sauté for about 20 seconds, careful not to burn it.
Add in the tomatoes and continue cooking for another minute. Sprinkle in the cumin and smoked paprika, allow to toast for 10 seconds, while stirring.
Add in the rest of the butter, tomato paste, lime juice and zest, salt and mix. Sauté the cauliflower in the mixture for 6-8 minutes or until it reaches the texture you prefer. I like mine a little al dente, so not soft, but with a little bite to it.
Garnish with fresh chopped cilantro and serve.
Cauliflower Roasted with Bacon and Caramelized Green Onions
Cauliflower roasted with bacon and caramelized green onion is an easy low carb side with knock-out flavor. So simple to make: chop, toss, arrange and bake!
- 1 pound cauliflower
- 3 strips thick cut bacon
- 4 scallions sliced into 1/2 inch pieces
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Preheat oven to 400 degrees F and place rack to middle position.
Cut the cauliflower into bit sized pieces. Slice the green onions into 1/2 inch pieces using only the while and light parts. Slice the bacon into chunks.
Toss the cauliflower, green onion, and bacon with the olive oil and spread on a sheet pan. Season with the salt and pepper.
Cook the cauliflower 10 minutes, stir, then cook for 15 minutes more or until the cauliflower starts to brown.
Place under the broiler for a few minutes if you want more caramelization. Add more salt and pepper to taste. Serve.
Serves 4. Net carbs per serving: 4.
Lime Cilantro Cauliflower Rice – Keto and Low Carb
Dress up plain cauliflower rice with some fresh squeeze lime juice, zest and chopped cilantro!
- 1 head of cauliflower cut into florets
- 1/3 cup fresh chopped cilantro
- 2 tablespoons grass-fed butter unsalted
- Juice of 2 small limes (or 1 big)
- Zest of 2 small limes (or 1 big)
- Salt and Pepper to taste
Add a small amount of the cauliflower florets to the bowl of a food processor and pulse until you get rice-sized pieces. Remove and add to a bowl, while you process the next batch. Continue the process until all the florets have been riced.
Melt the butter in a large skillet on medium heat and add in the riced cauliflower. Sauté for about 5 minutes, or until it reaches your desired texture (I like mine with a little bite to it).
Remove from the heat and mix in the cilantro, salt, pepper, lime juice and zest. Store leftovers in the fridge for a few days or freeze.
Keto Cheesy Bacon Cauliflower Rice
This keto cheesy bacon cauliflower rice is the perfect side dish for your next meal. Cheese and bacon… What more can you ask for?
- 1 head cauliflower, cut into florets
- 1/2 cup mozzarella cheese
- 1/4 lb bacon
- 1 pinch fresh ground black pepper
- In a skillet, cook the bacon until almost crispy
- Remove bacon and set aside, leaving fat in the skillet
- Using a food processor, process the cauliflower florets into a rice-like consistency; pulse button/option is best for this
- Place cauliflower rice into skillet and cook for roughly 10 minutes
- Cut or crush the bacon (should be cooled and somewhat harder at this point) into smaller pieces and add to the rice
- Add the mozzarella cheese
- Remove from heat and serve!
MASHED CAULIFLOWER “POTATOES” WITH ROASTED GARLIC
- 1 head of garlic
- 3 teaspoons of olive oil or avocado oil, divided
- 1 medium head of cauliflower, chopped into florets (about 8 cups)
- 4 tablespoons of grass-fed butter or ghee (like this 100% grass-fed ghee)
- 1/2 cup of buttermilk (can also sub full-fat plain or Greek yogurt, cultured sour cream, crème fraîche, cultured almond milk yogurt or almond milk sour cream)
- Sea salt & cracked black pepper, to taste
- For garnish (optional): sliced green onion & an extra knob of butter/ghee
- Grab a whole bulb of garlic & slice off the top 1/2 inch or so (enough that all the cloves are visible). Drizzle the cut surface with a teaspoon of olive oil (optional: sprinkle it with a bit of salt & pepper).
- Wrap the garlic bulb in a small portion of parchment paper or foil and place on the middle rack of the oven, then pre-heat the oven to 400 degrees. (This gives the garlic a head-start on cooking).
- Meanwhile, prepare the cauliflower by removing the green leaves and chopping the whole head into florets. (Tip: Save any small bits for cauliflower rice to use in cabbage roll soup or egg roll in a bowl.)
- Spread the florets onto a rimmed baking sheet, drizzle with the remaining 2 teaspoons of olive oil, and sprinkle with salt and pepper.
- Remove the garlic from the oven (keep it wrapped) and stick it on the baking sheet with the cauliflower. Place the baking sheet in the oven and roast for 30 minutes or until the cauliflower is fork-tender and the garlic cloves are soft.
- Melt the butter or ghee in a small saucepan. Remove from heat and combine with the buttermilk (or another dairy/non-dairy ingredient of your choosing).
- Remove the wrapping from the garlic and carefully squeeze out the roasted garlic cloves (they’ll be hot). To start, you’ll only use 8 cloves in the cauliflower mash. You can always taste it and add more cloves if you like a stronger garlic taste.
- Combine the roasted cauliflower, melted butter & buttermilk mixture, and roasted garlic in a blender and puree a few times until smooth. Alternately, you can blend the cauliflower mixture in a large bowl using an immersion blender or mash it by hand with your favorite sturdy cooking utensil (this will have a rougher texture).
- Transfer to a serving bowl, taste for salt & pepper and add more if needed, top with extra butter and sliced green onions (optional) and serve hot with your favorite main course.